Scallion Pancakes With Ginger Dipping Sauce

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1 cup	237ml	Boiling water
1/2 cup	118ml	Sliced scallions
1 tablespoon	15ml	Sesame oil
1/2 cup	118ml	Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Ginger Dipping Sauce
		Ginger Dipping Sauce
1/4 cup	59ml	Thin soy sauce
1/4 cup	59ml	Chinese chinkiang vinegar
1/4 cup	59ml	Sliced scallions
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Red pepper flakes
1 teaspoon	5ml	Sugar

Recipe Instructions

In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5- to 6-inch pancake.

In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

GINGER DIPPING SAUCE: Combine all ingredients.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A03)

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